after seeing various versions of this relish, at the very least 3 times within a short span, i began devising a dish using ingredients along these lines. ‘last night’s dinner‘ did a version over striped bass (btw – get a load of the first dish in this post of hers – a pasta to die for), ‘dolce & nutella‘ put her patricia wells inspired version over pasta, and laura from ‘ombi‘ paired hers with grilled haloumi cheese.
at first i envisioned a grilled shoulder of lamb but eventually settled on a shrimp and farro combo. i bought some pitted large green olives from the local olive bar of ‘the fresh market’, a bunch of mint, some parsley, organic lemons for their rind, used my preserved meyer lemons, garlic, salt and pepper – all diced and mixed with my favorite spanish olive oil, l’estornell.
upon further investigation judy rogers of the famed ‘zuni cafe‘ does a version with chopped blanched almonds over pork or chicken. so i’m thinking this combination is pretty versatile and a good one to keep filed away for future use with well, everything. but mostly it’s the way i like to cook. it’s rustic and easy. and it’s all about the ingredients. oh and don’t be tempted to spritz with the lemon itself. just use the rind. mine was a tad too lemony. i still liked it – but next time i’ll show restraint. it was just kind of hard not to use the naked lemons as i knew they’d be relegated into the egg cups on my fridge door only to get all hard and dried up and then tossed in a couple weeks time. i need to squeeze them and then freeze the juice. the old squeeze and freeze… again, next time.
it’s rainy and unseasonably warm in nashville right now.
somehow this dish fit the mood.